Chorizo and Corn Crostini
This chorizo and corn crostini is paired with whipped queso fresco and ensures that all flavor balance is achieved!
Ingredients
- 1 Baguette or Long Italian Bread
- 14 oz Cooked Chorizo I buy Goya brand which doesn't need to be cooked, but I still add it to a pan to crispy it up
- 8 oz Frozen Corn
- 1-2 cups Whipped Queso Fresco Recipe linked above and also in the notes
- 2 oz Cotija Cheese
Instructions
- Cut the bread 1/2" thick and add to a large baking sheet. Drizzle with a little olive oil and bake at 350F for ten minutes
- Dice up the sausage and add it to a pan on medium heat with very little olive oil. The oils from the sausage will start to come out of the sausage as it heats up. Once it is starting to brown, add the frozen corn, and put a lid on the pan if you have one. Mix the corn and chorizo mixture until the corn is heated through.
- Serve the sausage and corn mixture in a bowl, next to a bowl of Whipped Queso Fresco.
- Crumble the cotija cheese to add as a small topping on top of the crostini.
Notes
Whipped Queso Fresco Recipe
If you do not want to make the whipped queso fresco you can try some warmed up goat cheese(Chevre) or whipped cream cheese in its place. The results will be different, but I definitely understand that not everyone enjoys multiple steps to a recipe the same way I do.